Tiramisu Bûche

Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso. Every Italian restaurant offers a version of it. Sometimes in a verrine, sometimes on a plate, even deconstructed and rebuilt at the table, but very seldom will you find it in a Buche all rolled up and ready to be sliced. Unlike the wet and soggy versions you often experienced in so many places, this recipe still has a crunch with a creamy texture, as it rests in the freezer for a few hours. Just before serving, leave it at room temperature for about 2 hours and you have a frozen Tiramisu.

INGREDIENTS
Serve 6-8
30 Lady Fingers Cookies (Biscuit de Savoie)
300 ml Strong Espresso at room temperature
250 Gr. Mascarpone Cheese
600 Ml. Double Cream (30-35%)
30 Gr. Icing Sugar
Unsweetened Cacao Powder

PREPARATION
Easy enough …
Prepare your coffee, pour it in a bowl and leave it at room temperature.
In a medium size bowl, pour the mascarpone, double cream and icing sugar. Using a hand mixer, beat all the ingredients until you have a firm cream that holds well even when you tip the bowl over.

Lay down two sheets of wax paper or parchment paper and one by one, dip a lady finger cookie in the coffe, soft-side down so it can absorb some of the liquid. You have to be quick so the cookie can absorb some of the liquid, but still be firm.
Place a series of 10 cookies on a row, side by side. Continue until you have 3 rows of 10 cookies.

I then spread the 2/3 of the mascarpone cream over the cookies and dust with cacao powder.
Using the tip of the paper, slowly roll the cookies over the cream and make a beautiful roll.
I then spread the remaining cream and dust some cacao powder.

Place on a serving dish and place immediately in the freezer. You can leave it overnight and on the day, leave it at room temperature for about 3 hours, until it had a chance to defrost. If you prefer a frozen version, like we do, leave it for two hours and the interiors will still be frozen, so it feels like a coffee ice cream, delicious.